Jon Skuza
SAINT CLOUD
Summary
Results-driven with over two decades of experience in culinary arts. Skilled in menu development, staff training, and compliance with health regulations. Committed to driving operational efficiency and fostering a collaborative team environment. Expertise in operations management, food safety, and team leadership. Proven track record in enhancing kitchen efficiency and delivering exceptional dining experiences.
Overview
1
1
Certification
2027
2027
years of professional experience
Work History
Executive Chef
Saint Cloud Country Club
Saint Cloud, MN
04.2022 - 06.2026
- Designed innovative seasonal menus aligned with club standards and member preferences.
- Supervised kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Collaborated with front-of-house team to enhance dining experience through efficient service coordination.
- Streamlined inventory management processes, reducing food waste while optimizing supply costs.
- Implemented quality control measures to maintain consistent dish presentation and flavor profiles.
- Developed catering programs for special events, showcasing culinary creativity and attention to detail.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Fostered a positive team environment by promoting collaboration and open communication among staff.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
Executive Chef
G-Allen's Restaurant & Sports Bar
Sartell, MN
2020 - 2022
- Managed daily restaurant operations, ensuring high standards of food quality and customer service.
- Developed and implemented staff schedules, optimizing labor efficiency during peak hours.
- Monitored inventory levels, reducing waste through effective ordering and stock management practices.
- Led initiatives to streamline processes, contributing to overall operational efficiency and cost reduction.
- Collaborated with vendors to negotiate favorable terms, improving product quality while managing costs effectively.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
Executive Chef
Custom Catering by Short Stop
Saint Cloud, MN
2011 - 2020
- Coordinated catering logistics, ensuring timely delivery and setup for events.
- Developed menu options based on client preferences and dietary restrictions.
- Managed vendor relationships to secure high-quality ingredients and supplies.
- Oversaw event execution, ensuring adherence to safety and quality standards.
- Trained staff on service protocols and food handling procedures for efficiency.
- Implemented inventory management practices, reducing waste and optimizing costs.
- Led team meetings to strategize event planning and operational improvements.
- Evaluated customer feedback to improve service quality and menu offerings.
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Hired and trained both permanent and temporary staff members.
- Handled catering scheduling, ordered food and planned events.
- Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
- Developed comprehensive event proposals that clearly outlined deliverables, timelines, budget requirements based on client input.
- Achieved increased client retention rates by providing exceptional customer service throughout the event planning process.
- Designed catering packages to increase sales and customer experience.
- Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
- Promoted catering packages with the most profitable outcomes without sacrificing client desires.
- Participated in industry conferences and networking events to stay current on trends within the catering sector continually.
- Collaborated with clients to create customized menus tailored to their specific preferences and needs.
- Coordinated logistics for multiple events simultaneously, maintaining seamless operations and timely execution.
- Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
- Negotiated competitive pricing with suppliers, resulting in reduced operational costs for the company.
- Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.
- Reduced waste and optimized resource use by introducing efficient inventory management practices.
Education
Associate of Arts - Graphic Communications
Saint Cloud Technical College
Saint Cloud, MN2007
High School Diploma -
Holdingford High School
Holdingford, MN2005
Skills
- Food safety
- ServSafe certification
- Operations management
- Team leadership
- Food safetyy
- Strong work ethic
Accomplishments
[Voted]
Best of Central Minnesota Catering eight consecutive times from 2012 to 2020
[Nominated]
Minnesota's Best 2026: Fine Dining and Food&Drink Customer Service
Certification
Certified Food Protection Manager from Minnesota Department of Health
Timeline
Executive Chef
Saint Cloud Country Club
04.2022 - 06.2026
Executive Chef
G-Allen's Restaurant & Sports Bar
2020 - 2022
Executive Chef
Custom Catering by Short Stop
2011 - 2020
Associate of Arts - Graphic Communications
Saint Cloud Technical College
High School Diploma -
Holdingford High School